Kokomo Cordillera Chocolate is a premium bean-to-bar chocolate maker based in Baguio City, Benguet, Philippines, dedicated to crafting artisanal chocolates using heirloom cacao beans sourced from indigenous farmers across the Cordillera and other Philippine highland regions. Known for its cultural preservation ethos, flavor complexity, and sustainable sourcing model, the company bridges the gap between Philippine heritage and global chocolate standards.
History and Background
Kokomo Cordillera Chocolate was founded by local entrepreneurs and cacao artisans passionate about reviving the identity of Philippine highland cacao. Located in Baguio City, the enterprise started as a micro-batch chocolate studio and evolved into a full bean-to-bar operation and cacao café. The name “Kokomo” references both the comfort of chocolate and the mountain origins of the cacao it celebrates.
Their mission is twofold: to deliver world-class chocolates made from Philippine cacao and to uplift indigenous cacao growers through fair trade practices and long-term supply partnerships.
Core Business
The core of Kokomo’s operations is rooted in:
- Bean-to-bar chocolate production
- Artisanal chocolate crafting and flavor innovation
- Cacao sourcing from high-altitude Cordillera and Palawan farms
- Cacao studio café experiences and workshops
All cacao is traceable to origin, with a strong emphasis on single-origin sourcing and fermentation control to highlight terroir-specific flavor notes.
Product and Service Offerings
Kokomo Cordillera Chocolate offers:
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Chocolate Bars
- 72% Cordillera Heritage Cacao (single-origin)
- 65% Palawan Criollo Blend
- 50% Milk Chocolate with Muscovado
- 70% Dark with Benguet Coffee
- Specialty Bars (seasonal spices, mango, chili)
-
Artisan Chocolates
- Handcrafted bonbons and pralines with local fillings (ube, calamansi, passionfruit)
- Cacao nib truffles
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Cacao Derivatives
- Roasted cacao nibs
- Cacao husk tea blends
-
Experiential Offerings
- Cacao studio workshops on chocolate-making
- Bean-to-bar tours and tastings
- Origin and farmer talks in partnership with cooperatives
These products are sold through local specialty stores, farmer’s markets, and directly via café retail in Baguio.
Specialization and Core USP
Kokomo stands out through its:
- Cordillera cacao preservation program
- Micro-batch fermentation and flavor control
- Bean-to-bar traceability from named farms
- Infusion of Filipino flavors and ingredients
This blend of cultural authenticity and flavor craftsmanship gives Kokomo an edge in the global craft chocolate scene. The company emphasizes transparency, farmer storytelling, and deep respect for indigenous farming knowledge.
Financials
As a niche, artisan operation, Kokomo operates on a small scale with premium price points:
- Estimated Annual Revenue: PHP 1.5–2.5 million
- Retail Price Range: PHP 250–400 per bar
- Cafe Revenue Contribution: ~40% of total earnings
- Production Volume: 500–1,000 bars per month
Most revenues are reinvested into supply chain improvements and farmer training.
Shipment Data
The company currently services boutique orders domestically and exploratory exports:
- Export Initiatives: Small parcels to Japan and Australia through artisanal food networks
- Trade Fair Participation: Samples at IFEX Philippines, Cordillera Creative Festival
- Estimated Export Value (Pilot Batches): USD 5,000–7,000 annually
- Top Products Abroad: 72% Cordillera bar, coffee-infused dark chocolate
Plans are underway to scale direct-to-consumer exports through curated online platforms.
Target Market
- Ethical and premium chocolate consumers
- Filipino diaspora and cultural gourmet shoppers
- Chocolate collectors and culinary professionals
- Café-goers and food tourism patrons
Secondary markets include international bean-to-bar boutiques and regional hotel gift programs.
Capabilities
- In-house Roasting and Conching
- Micro-batch fermentation units
- Cacao education center and café
- Artisan wrapping and branding
The studio maintains a flavor lab to experiment with regional infusions and fermentation profiles.
Certifications and Compliance
- FDA-Philippines Food Registration (in process for wider retail)
- Partnership with Cordillera cacao cooperatives
- Participates in DTI-OTOP (One Town, One Product) program for SME support
The company adheres to artisan chocolate hygiene standards and targets organic certification as volumes scale.
Customer Testimonials
"Kokomo's chocolate bars taste like our mountains—bold, earthy, yet refined. You can taste the story in every bite."
— Chef Ian Cruz, Culinary Arts Instructor, Baguio City
"I bought these for a gift and ended up keeping half the box. The truffles are unlike anything I’ve tasted—so Filipino and so luxurious."
— Reena G., Wellness Café Owner, Quezon City
Major Achievements
- Recognized in Cordillera Creative Festival as a top regional artisan brand
- Named in food blogs and specialty groups as one of the “Must-Try Bean-to-Bar Chocolatiers in the Philippines”
- Established cacao sourcing ties with over 20 indigenous growers
- Hosted over 100 workshop attendees in its Cacao Studio since opening